Olive tomato sauce pasta
The compatibility between olive and anchovies is the key.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
2
While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.
3
Add the olives, capers and anchovy and fry until the anchovy melts.
4
Add tomato sauce and spaghetti boiling soup (about 50ml) and heat while mixing well.
5
Add oregano and basil by tearing them with your hands and mix.
6
Add the boiled spaghetti and stir-fry, add olive oil (1 tablespoon) and salt and mix.
7
Place it on a plate and sprinkle with parsley and you're done.
Materials 1 person
-
- Black olive
- 8 tablets
-
- Green olives
- 8 tablets
-
- Anchovies
- 1 filet
-
- capers
- 12 tablets
-
- Basic tomato sauce is also available commercially available
- 130cc
-
- Use only oregano
- 1 branch
-
- Sliced basil
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- salt
- One Pick
-
[A]
- Chop garlic
- 1 piece
-
- red chili peppers in half and remove seeds
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin
- 3/2 tbsp
-
Olive Oil
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini used
- 80g
-
- Used in boiling water
- 3000ml
-
- 1% salt content of salted
- 30g
[PR]
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